The effect of mild changes in temperature on metabolic rates before and after a glucose load: a study of European Australians

Not Applicable

Completed

• Conditions: Obesity; Diet and Nutrition - Obesity; Metabolic and Endocrine - Diabetes

• Registration Number: ACTRN12615000084583
• Lead Sponsor: Mario Soares

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Results First Posted: 1900-01-01
• Study Start: 2015-02-02
• Last Update Posted: 13 January 2020

Recruitment & Eligibility

• Status: Completed
• Sex: All
• Target Recruitment: 18

Inclusion Criteria

Australians of European origin who have resided in Perth for at least 2 years, age range of 20–70 years; overweight or obese (Fat % over 25), weight stable (< +/- 2 kg) in the previous 6 months with no intention for losing weight in the next 6 months; absence of thyroid disease (by history); absence of polycystic ovarian syndrome (by history); non-smokers; non-pregnant, non-lactating; not on hormonal contraception or testosterone replacement therapy or hormonal replacement therapy. Type 2 diabetics on good glucose control as judged by HbA1c <5.4 mmol/L (7%) will be included. Screened participants, will then be provided with the Participant Information sheet.

Exclusion Criteria

smokers; pregnant, lactating; on hormonal contraception or testosterone replacement therapy or hormonal replacement therapy, diabetics with poor glucose control, any history of cancer, heart attacks, thyroid conditions

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Basal metabolic rate is measured through a canopy based indirect calorimetry system (Deltatrac II, Datex Finland).[Measured from 1 hr to 1.5 hr after exposure to selected temperature in fasting state.];Glucose induced thermogenesis is calculated as the increment in metabolic rate following glucose. [Area under 2 hr post ingestion curve from serial measures of indirect calorimetry after glucose ingestion. ];Forearm to finger tip temperature gradient is measured by placing two temperature sensors (ibuttons) on the forearm and digit of one finger of the same hand.[Measured from 1 - 1.5 hr after exposure to temperature at fasting and over the entire 2 hour postprandial period following glucose. ]